Perfect Middle Eastern Hummus, Authentic
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- 160 g
- dry chickpeas
- 4 clove
- garlic, minced
- 1 tsp
- fine sea salt
- 1 1/2 tsp
- lemon juice
- 6 Tbsp
- tahini paste
- 2/3 c
- bean cooking liquid
- extra virgin olive oil, for serving (don't be shy with it)
- zahtar seasoning, for serving
The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 inches. Next morning rinse and drain the chickpeas well. Transfer them to a cooking pot and put 2.5 times the water (about 5 cups for 160 g chickpeas).
2Cook covered on the lowest possible heat for about 1.5 hours (see the notes above to check for doneness). Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water. Now peel them (see the notes below).
Combine all the ingredients in the food processor and pulse for a few minutes, or until you have a smooth and silky paste.
4Taste and adjust lemon juice and salt to your taste; add more cooking liquid, if you prefer thinner hummus: mind you that hummus has a tendency to thicken in a few hours. Hummus keeps in the fridge for 3-4 days.
When washing cooked chickpeas use a few changes of cold water to loosen up the skins with the contrast of temperatures.
When you have cooked your chickpeas the right amount of time they are breeze to peel. Take a chickpea with the index finger and thumb and pressing slightly at the point closer to either edge of the chickpea, squeeze the chickpea into a bowl and discard the skin.
You will get into tempo after a few chickpeas, but it never hurts to invite everybody who happened to be around the house to help.